Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) ground beef (80/20) or 1 lb (454 g) ground turkey
- 1/2 cup (30 g) panko breadcrumbs
- 1/4 cup (60 ml) milk
- 1 large egg
- 2 cloves garlic, finely grated
- 1 tbsp (10 g) fresh ginger, finely grated
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 ml) toasted sesame oil
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 cup (120 ml) low-sodium soy sauce (for teriyaki)
- 1/2 cup (120 ml) pineapple juice (from canned pineapple chunks)
- 1/3 cup (80 ml) mirin
- 3 tbsp (38 g) packed light brown sugar
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil (for sauce)
- 2 tsp cornstarch + 2 tbsp (30 ml) cold water (slurry)
- 1 1/2 cups (about 240 g) pineapple chunks, drained (reserve juice)
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
- Toothpicks, for serving
Do This
- 1) Heat oven to 425°F (220°C). Line a sheet pan with parchment.
- 2) Mix panko + milk 2 minutes, then add meatball ingredients; gently combine.
- 3) Roll into 1 1/4-inch meatballs (about 24). Bake 14–16 minutes until 165°F (74°C) inside.
- 4) Simmer teriyaki ingredients (except slurry) 3–4 minutes; whisk in slurry and cook 1–2 minutes until glossy.
- 5) Toss baked meatballs in sauce; warm pineapple chunks in the sauce 1 minute.
- 6) Sprinkle sesame seeds + scallions; serve warm with toothpicks (add pineapple chunks alongside).
Why You’ll Love This Recipe
- Glossy, clingy teriyaki glaze: Sweet-salty sauce that actually coats (not puddles).
- Juicy meatballs: A quick panade (panko + milk) keeps them tender, whether you use beef or turkey.
- Party-ready: Toothpick-friendly bites with pineapple chunks for a bright, tropical pop.
- Make-ahead friendly: Bake the meatballs in advance, then glaze right before serving.
Grocery List
- Produce: fresh ginger, garlic, scallions
- Meat: ground beef (80/20) or ground turkey
- Dairy: milk
- Pantry: panko breadcrumbs, soy sauce (low-sodium), mirin, light brown sugar, honey, rice vinegar, toasted sesame oil, cornstarch, toasted sesame seeds, canned pineapple chunks in juice, kosher salt, black pepper
Full Ingredients
Meatballs
- 1/2 cup (30 g) panko breadcrumbs
- 1/4 cup (60 ml) milk
- 1 lb (454 g) ground beef (80/20) or 1 lb (454 g) ground turkey
- 1 large egg
- 2 cloves garlic, finely grated (about 2 tsp)
- 1 tbsp (10 g) fresh ginger, finely grated
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 ml) toasted sesame oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Teriyaki Glaze
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/2 cup (120 ml) pineapple juice (reserved from canned pineapple chunks)
- 1/3 cup (80 ml) mirin
- 3 tbsp (38 g) packed light brown sugar
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 1 clove garlic, finely grated (about 1 tsp)
- 1 tsp fresh ginger, finely grated
- 2 tsp cornstarch
- 2 tbsp (30 ml) cold water
To Finish & Serve
- 1 1/2 cups (about 240 g) pineapple chunks, drained (reserve juice for sauce)
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
- Toothpicks, for serving
Step-by-Step Instructions
Step 1: Prep the oven and sheet pan
Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper (or lightly grease it) to prevent sticking and make cleanup easy.
Step 2: Make the panade for tender meatballs
In a large bowl, stir together the panko breadcrumbs and milk. Let the mixture sit for 2 minutes. This quick soak (called a panade) helps the meatballs stay juicy and prevents them from turning dense.
Step 3: Mix and shape the meatballs gently
To the panko mixture, add the ground beef or turkey, egg, garlic, ginger, soy sauce, toasted sesame oil, kosher salt, and black pepper.
Use your hands to mix just until combined (overmixing can make meatballs tough). Scoop and roll into 1 1/4-inch meatballs (about 24 total), roughly 1 1/2 tablespoons each. Place them on the prepared sheet pan with a little space between each one.
Step 4: Bake until browned and cooked through
Bake for 14–16 minutes, or until the meatballs are cooked through and an instant-read thermometer inserted into the center of a meatball reads:
- 165°F (74°C) for turkey
- 160°F (71°C) for beef (you can also cook beef to 165°F if you prefer)
They should look lightly browned and feel springy, not squishy.
Step 5: Simmer the teriyaki glaze
While the meatballs bake, make the glaze. In a small saucepan, whisk together low-sodium soy sauce, pineapple juice, mirin, brown sugar, honey, rice vinegar, toasted sesame oil, garlic, and ginger.
Set over medium heat and bring to a simmer, whisking occasionally. Simmer for 3–4 minutes to dissolve the sugar and lightly reduce.
Step 6: Thicken the sauce until glossy
In a small bowl, stir together cornstarch and cold water until smooth. While whisking the simmering sauce, slowly pour in the slurry.
Continue to cook for 1–2 minutes, whisking, until the sauce turns shiny and thick enough to coat the back of a spoon. Reduce heat to low to keep it warm.
Step 7: Glaze the meatballs and warm the pineapple
Add the baked meatballs to a large skillet or bowl. Pour the hot teriyaki glaze over the meatballs and toss gently until they’re fully coated.
Add the pineapple chunks and toss just to warm them through, about 1 minute. (You want the pineapple warm but still juicy and intact.)
Step 8: Garnish and serve with toothpicks
Transfer the glazed meatballs and pineapple to a serving platter or shallow bowl. Sprinkle with toasted sesame seeds and sliced scallions.
Serve warm with toothpicks for easy grabbing. If you’re keeping them out for a party, keep them warm at 200°F (95°C) in the oven, loosely covered, for up to 30–40 minutes.
Pro Tips
- Don’t overmix: Mix just until everything is combined to keep the meatballs tender.
- Use a scoop for even cooking: A 1 1/2-tablespoon cookie scoop makes uniform meatballs that bake at the same rate.
- Control glaze thickness: If the sauce gets too thick, whisk in 1–2 tbsp (15–30 ml) water to loosen it. If it’s too thin, simmer 1–2 minutes longer.
- Turkey note: Turkey is leaner, so it benefits from careful baking. Pull at 165°F (74°C) promptly to avoid dryness.
- Toast your sesame seeds: If yours aren’t toasted, heat them in a dry pan over medium heat for 2–3 minutes, stirring, until fragrant.
Variations
- Spicy teriyaki: Add 1–2 tsp sriracha or 1/4 tsp crushed red pepper flakes to the sauce while it simmers.
- Extra gingery: Add an additional 1 tsp grated ginger to the glaze for a brighter, sharper bite.
- Slow cooker party version: Bake meatballs as directed, then place in a slow cooker on WARM with the sauce and pineapple for serving (stir occasionally).
Storage & Make-Ahead
Refrigerate: Cool completely, then store meatballs with sauce (and pineapple, if desired) in an airtight container for up to 4 days.
Freeze: Freeze baked (unsauced) meatballs on a sheet pan until solid, then transfer to a freezer bag and freeze up to 3 months. Thaw overnight in the refrigerator, then reheat and glaze before serving for the best texture.
Reheat: Warm in a covered skillet over medium-low heat for 6–10 minutes, stirring gently, until the meatballs reach 165°F (74°C). Add a splash of water if the glaze tightens too much.
Make-ahead plan: Bake the meatballs up to 1 day ahead. Make the sauce up to 3 days ahead (store separately). Rewarm the sauce, toss together, and garnish right before serving.
Nutrition (per serving)
Approximate, based on 6 servings using 80/20 ground beef: Calories: 430; Protein: 23 g; Carbohydrates: 28 g; Fat: 24 g; Saturated Fat: 9 g; Fiber: 1 g; Sugars: 19 g; Sodium: 980 mg. (Values will vary with turkey, specific soy sauce, and pineapple brand.)
